Greek Style Skillet Supper

Greek style skillet dinner

[ Recipe found here ]

Finally used the last of the ground turkey. I think it will be a while before I have the bravery to try it again. It gets a little better each time, but I really prefer the beef. I didn’t use the cinnamon, and I didn’t measure all the ingredients because I always like to adjust the recipes.

Doesn’t look the picture on the site, but it’s still delicious. I would love to know the secrets of the food photographers. I’ve heard some interesting things about their work.

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Taco Pizza

One of the things I like to do when we have leftovers is put them on a pizza like the Hawaiian I made with the holiday ham. This time we had taco leftovers but no more tortillas or shells to put the ingredients in. We did however, have some pizza staples.

– pizza crust
– pizza sauce
– salsa added to the pizza sauce
– corn
– onion
– ground beef cooked in taco seasoning
– Mexican blend shredded cheese

Taco PizzaMy husband and I agreed that this was reaaaaally good and that we should start making special pizzas more often. I’m looking forward to it because I have lots of ideas already.

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Beef Strogranoff

Beef Stroganoff

Ok, so maybe it’s not super photogenic, but I love this beef stroganoff. It’s yummy and so easy.

– 1lb ground beef
– 1 packet (Lipton) onion soup mix
– 16 oz sour cream
– 1 can cream of mushroom condensed soup
– mushrooms
– egg noodles

1. Cook noodles according to directions on package.
2. Brown ground beef in onion soup mix. Add mushrooms. Add sour cream and soup. Serve over noodles.

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Cheeseburger Macaroni

Cheeseburger Macaroni

When we “don’t have anything to eat,” I scrounge up what I can from the fridge and pantry and just start putting things that can go together. This is very Filipino to just add whatever leftover ingredients you have and add it to what you’re making. I’ve been told this is how raisins have become part of certain dinner recipes and why Filipinos make ketchup out of bananas (bananas are plentiful, maybe tomatoes are not).

We got a 10-pack of boxed macaroni and cheese in the pantry from Sam’s Club “in case of emergency,” and we eat it when we run out of food and don’t want to go to the store. I like to mix it up since just the plain mac and cheese in a box isn’t that great unless you’re a kid, and it gets old pretty fast. Actually, our kid isn’t a fan of it, and it’s really surprising since I thought all kids did. She prefers Filipino food with lasagna as the exception.

Cheeseburger Macaroni:
– macaroni and cheese
– ground beef browned in onion soup mix
– shredded cheese
– tomato

It would’ve been even better if we had bacon. Next time.

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Sandra Lee’s Semi-Homemade Slow Cooker Recipes {and Asian Style Ribs}

I had to buy my own copy when I borrowed Sandra Lee’s Semi-Homemade Slow Cooker Recipes from the library and saw that there were so many delicious recipes I wanted to try. Most slow cooker recipes books I’ve looked through in the past (and I’ve looked through very, very many) had pretty much all the same stews and soups. This was the first slow cooker book that I actually thought was worth purchasing my own copy of.

One warning though is that a lot of the recipes cook for less than 8 hours, which is not a problem for me because I can throw everything in and come back to it later, but I know that won’t work for people who need something that will cook while they go to their jobs away from home.

The first recipe I tried was “Asian Style Ribs with Broccoli and Rice.” I’ll admit, I didn’t do exactly as the recipe said to adapt the recipe for our needs.

First of all, it would be way too much food for us, and we are usually horrible about leftovers. Then, I didn’t have converted rice, so I cooked our jasmine rice in the rice cooker as usual. I also added soy sauce. I’m not sure how long it was supposed to cook for because I just put mine on the “high” setting for four hours and then when I thought it was done it waited on “warm” for a couple more hours until we were ready to eat.

It turned out to be really good, and it’s a new and different kind of slow cooker recipe than one I’m used to seeing, which is great because I love the convenience of slow cooker, casserole, or one pot dishes. Plus the slow cooker made the meat nice and soft.

By the way, we like super soft veggies at our house, but people who like theirs crisp should wait until close to the last minute to add the broccoli. I didn’t put mine in right away, but they had time to hang out in there a while.

It’s tough coming up with new, easy to cook meal ideas that my family will enjoy, and it never hurts to have more. I can’t wait to try more from this book. It even has a chapter on desserts and a bonus chapter on casseroles that I’ll be trying as soon as it’s not so hot here anymore (84 degrees today). I’m curious about her second slow cooker book, too,

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Caldereta (Filipino Beef & Potato Stew)

I decided to start learning how to cook my favorite Filipino dishes in honor of Filipino-American Heritage month, and I chose to try caldereta first. My yaya boils the meat for a very long time before she makes the caldereta to make it soft. I made it in a crockpot to make the meat nice and tender. I used Mama Sita’s caldereta mix since that’s what my yaya does and cooked mine with beef stew meat, potatoes, carrots, and a bell pepper. I served it over rice, which is how filipinos typically eat it (and nearly everything else). As I expected, it didn’t quite taste the same as my yaya’s, but I’m going to keep trying.

I keep telling her I’m going to video tape her cooking one of these, so I can study what she does. Unfortunately, she doesn’t use a recipe. She also doesn’t measure ingredients. She also cooks large quantities, which mean I’ll have to recalculate the ingredients for two and a half people. Hence, why I think a video will come in handy.

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Tater Tot Casserole

Found this recipe at the Campbell’s Kitchen website. It was sooooo gooooood. It turned out so much more delicious than I even anticipated. I tweaked the recipe a little by using almost 2 pounds of ground beef, adding some Lipton Recipe Secrets beef onion soup mix, using a little more ketchup and Worcestershire sauce (to make up for the extra beef) and using a whole bag of tater tots. Oh yeah, and leftovers are great for breakfast the next day! Just put in a tortilla with some salsa, and they make awesome breakfast tacos.

1 pound ground beef
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
3 cup frozen fried potato nuggets

1.Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring to separate meat. Pour off any fat.
2.Stir the soup, ketchup and Worcestershire in the skillet. Spoon the beef mixture into a 2-quart shallow baking dish. Arrange the potatoes around the inside edge of the baking dish.
3.Bake at 425°F. for 25 minutes or until the potatoes are golden brown.

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Slow Cooker Asian Style Beef

This recipe is from the McCormick’s recipe site. The recipe was a success even though the photography was not. The peppers got chopped too finely, but everything still turned out well.

2 1/2 pounds boneless beef chuck, cut into 1-inch cubes
1 medium onion, chopped
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
1 package McCormick Slow Cookers Beef Stroganoff Seasoning
1/2 cup water
1 tablespoon reduced sodium soy sauce
2 teaspoons ginger, Ground
1/4 teaspoon red Pepper, Crushed (optional)

1. Place beef, onion and bell peppers in slow cooker.
2. Mix Seasoning, water, soy sauce, ginger and red pepper flakes until blended. Pour over beef and vegetables; mix well. Cover.
3. Cook 8 hours on LOW or 4 hours on HIGH. Serve over rice.

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